This is the Flying Aprong Bakery House Bread. It is gluten-fee, sugar-free & vegan. It is made from brown rice flour and garbanzo bean flour with some flax meal. The recipe includes 1/4 c of maple syrup for sweetness and also a 1/4 c. of yam or pumpkin puree. This is a yeast bread, although there is no rising time outside of the oven. It took 2 hours to bake and is a small foot-long loaf.
If you like hearty, whole-grain, wheat breads than you will also like the flavor of this one. I'm still using a rather gritty brown rice flour, so the bread has that texture. I know that by tomorrow some of that grittiness will disappear. The bread also has a slight bitter aftertaste. But that might mellow as it cools. I just had a chunk of it while it was warm from the oven. The recipe does say to let it cool for 30 minutes before eating it.
It think it's going to be very good toasted. Maybe I'll make a grilled cheese sandwich.
No comments:
Post a Comment